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Monday, June 13, 2016

Iranian Lambshanks | Bagali Polo Ba Mahicha

Bagali Polo Ba Mahicha is a Persian delicacy. The shanks are slow cooked to perfection, and so tender that the meat almost falls of the bone; with very less spices and yet full of natural flavors from the meat itself. Asians might consider this dish to be quite bland, but it has its own unique blend of flavors and taste.

If you wish to make it a bit spicy, then you need to add more of heat ( red chili powder or black pepper) and a bit of tanginess from lemon juice.

Serving Size: 2 to 3 people
Cooking time: 45 to 60 minutes


  • 500 gms lamb shanks (2 pieces)
  • 1 medium onion sliced
  • 1 large ripe tomato chopped
  • 1 tbsp chopped garlic
  • 1 tsp turmeric powder
  • 2 tsp cumin powder
  • 1 tbsp butter
  • 2 cups vegetable stock liquid ( 1 vegetable stock cube + 2 cups water)
  • Salt
  1. Heat butter in pressure cooker and fry onion and garlic till light golden. Then add chopped tomatoes and fry till soft.
  2. Add lamb shanks and braise on all the sides (fry). Fry till the shanks get a golden color on outside. 
  3. Then add the vegetable stock, turmeric powder, cumin powder and salt. 
  4. This dish can be prepared either in a slow cooking method or quick pressure cooking method.
  5. I prefer pressure cooking method, which will take about 25 to 30 minutes.
  6. Release the pressure and open the lid of the cooker.
  7. If the gravy is too watery, then cook for another 10 to 15 minutes without placing the lid.
  8. Taste and adjust the sasoning (salt etc)
  9. Serve hot with Iranian Rice
Note: If you wish to make the gravy a spicy one, then add 1 tsp red chili powder, 1 tsp black pepper powder, 1 tbsp lemon juice in step 3.

Recipe: Iranian Rice